cashew pakoda recipe, how to make munthiri pakoda | kaju pakora

cashew pakoda recipe or kaju pakoda or munthiri pakoda recipe with step by step photos. cashew pakoda is a tasty, mouthwatering Indian snack made with cashew nuts.

cashew pakoda

It can be served as a starter for any party. These pakodas are crisp outside and crunchy inside. cashew pakoda is a famous snack in South India, especially in Pondicherry. I have seen this munthiri pakoda being sold in many shops in the South.

I have added ginger garlic paste here while making cashew pakoda, but if you don’t like garlic, you can skip it. Sliced onion can also be added while making kaju pakoda.

I have prepared cashew pakoda in the same way I prepare masala peanutsexcept for the addition of ginger garlic paste and fennel seeds. Just like masala peanuts, this pakora is also an addictive tea time snack.

To get crispy cashew pakoda, do not add much water to the flour mixture while making the dough. The addition of rice flour will also make it crunchy and reduce the absorption of oil.

5. Heat oil in a kadai for deep frying. Take small pinches of the dough, and gently slide it into the hot oil. Do not press the dough, otherwise, cashew will come out. Fry them in a medium hot oil till it becomes golden brown and crisp. Take care to fry them on a medium flame, so that they become crisp. crispy cashew pakoda can be stored for few days in an air-tight container.

6. Once done, remove them from hot oil using a slotted spoon and place them on an absorbent paper or a kitchen towel to drain excess oil.

7. cashew pakoda is ready. Serve as a snack with a cup of tea or coffee.

Heat oil in a kadai for deep frying. Take small pinches of the dough, and gently slide it into the hot oil. Do not press the dough, otherwise, cashew will come out. Fry them in a medium hot oil till it becomes golden brown.

Once done, remove them from hot oil using a slotted spoon and place them on an absorbent paper or a kitchen towel to drain excess oil.